Although there wasn't much sewing, I did make this fabulous sandwich I wanted to share. It's a bit high maintenance. (I think anything with real bacon is high maintenance. I seriously dislike cooking bacon). Despite this, it was totally worth it. I added a slice of provolone which I thought was a good improvement. I also thought the mayo was much better after sitting in the fridge for a few hours. I liked the balsamic vinegar on the heavy side. It really made the difference on this sandwich. This recipe is definitely in my stack of keepers. Yum!
6 tablespoons mayonnaise
4 teaspoons minced fresh chives
1 (1-lb.) loaf ciabatta bread, cut crosswise into 4 pieces
1/4 cup balsamic vinegar
2 large tomatoes, sliced
1/4 teaspoon coarse salt
8 strips cooked bacon, halved
1 avocado, thinly sliced
1. Heat broiler. Combine mayonnaise and chives in small bowl.
2. Cut each bread piece horizontally in half; place cut-side up on baking sheet. Broil 2 to 3 minutes or until light golden brown.
3. Immediately brush bread with vinegar. Spread with chive mayonnaise, using majority of mayonnaise on bottom halves. Place tomatoes on bottom half; sprinkle with salt. Top with bacon, avocado and top half of bread.